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A stainless steel rack that is built to hold asparagus so it can be steamed vertically with the stems standing in several inches of water when cooking.

A type of cookware designed for steaming asparagus. The asparagus steamer consists of a long narrow wire basket, a steaming pot, and a lid.

A vegetable with long, tender shoots that may be white, purple or green in color, all belonging to a plant that is a member of the lily family.

A cream-based soup that is made with bits of asparagus for texture and flavoring. Similar to many other cream soups, Cream of Asparagus can be served as a lunch or dinner soup or it can be added to casseroles to create a savory sauce.

A handy kitchen tool that is used to easily cut and peel the tough layer of outer skin away from the tender meat within the asparagus stalk.

A salad green that grows with long thin stems containing ragged or serrated green leaves similar to dandelion greens.

A cooking green that is a celtuce variety of garden lettuce grown for its thick edible stem instead of the leaf, which is thin and bitter tasting.

A strong, aromatic herb which is used fresh or dried, commonly in combination with onions and garlic to season meat (beef, lamb, pork, and veal), poultry, fish, eggs, and vegetables (asparagus, broccoli, carrots, mushrooms, peas, and potatoes).